Salmon Club Sandwiches

The Good News Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
More Healthy Fish Recipes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

2 tablespoons tamarind concentrate

2 garlic cloves, coarsely chopped

2 dried chipotle chiles, stems and seeds discarded

3/4 cup golden raisins

1/4 cup tomato paste

1/4 cup agave syrup (see Note)

1/2 teaspoon pure chile powder

Salt and freshly ground pepper

Four skinless 4-ounce salmon fillets, halved crosswise

12 thin slices of whole wheat toast

1/4 cup mayonnaise

1 cup arugula leaves

4 large slices of beefsteak tomato

How to Make It

Step 1

In a saucepan, heat the oil. Add the onion and cook over moderate heat until softened. Add the tamarind, garlic, chipotles, raisins, tomato paste, agave and chile powder. Bring to a boil and simmer over low heat until thick, 20 minutes. Let cool, then puree in a blender. Season with salt and pepper.

Step 2

Set the salmon in a large, shallow dish and season with salt and pepper. Coat with 1/2 cup of the sauce; refrigerate for 1 hour.

Step 3

Light a grill and oil the grates. Grill the salmon over high heat, turning once and basting with another 1/2 cup of the sauce, until just cooked through, 4 minutes.

Step 4

For each club, use 3 slices of toast; spread each with 1 teaspoon of mayonnaise and layer with the arugula, tomato and fish.

Notes

Sweet agave syrup, made from agave plants, is available at health-food stores.